Italian Ricotta Raspberry Cake Recipe
A moist, delicate cake with ricotta and raspberries that’s like a cross between cheesecake and sponge cake. In Italy, simple cakes like this often appear on Sunday afternoons with coffee – they’re not overly sweet, so it’s easy to go back for a second slice. Perfect when you have ricotta in the fridge and don’t know what to do with it.
This ricotta raspberry cake has a texture somewhere between a light cheesecake and a fluffy sponge, so it’s moist but not heavy. Its gentle sweetness and subtle citrus note make it taste like a typical Italian “dolce” for afternoon espresso – without excessive sugar or creams.
Chef's tips
It’s best to drain the ricotta thoroughly and briefly mash it with a fork or blend it so the mixture is smooth and lump-free. The ingredients should be at room temperature – that way the cake rises evenly and doesn’t collapse after coming out of the oven. It’s worth dusting the raspberries with a little flour before adding them so they don’t sink all the way to the bottom.
How to serve
Serve slightly cooled, dusted with icing sugar or lemon zest, with an extra handful of fresh raspberries on the side. The cake pairs beautifully with strong stovetop coffee or lemon tea, especially on a lazy Sunday afternoon. It’s also a great bake to pack in a box for the allotment or a picnic – it travels well and doesn’t need refrigeration.
Ingredients
- ricotta well drained - 250 g
- flour type 450–550 - 200 g
- sugar - 150 g
- eggs at room temperature - 3 piece
- oil e.g. rapeseed - 80 ml
- baking powder - 2 teaspoons
- finely grated lemon zest only the yellow part - 1 teaspoon
- fresh or frozen raspberries - 150 g
- sugar for sprinkling, optional - 1 tablespoon
- pinch of salt
Preparation
- Preheat the oven to 180°C (top and bottom heat). Line a springform tin about 22 cm in diameter with baking paper or grease and dust with flour.
- Transfer the ricotta to a bowl and mash with a fork so there are no lumps. Set aside.
- In a large bowl, beat the eggs with the sugar and a pinch of salt with a mixer on high speed for 4–5 minutes, until the mixture is pale, fluffy and increased in volume.
- Reduce the mixer speed to medium and slowly pour in the oil in a thin stream, mixing constantly until combined.
- Add the ricotta and lemon zest and mix briefly, just until combined.
- Mix the flour with the baking powder. Add to the egg mixture in 2–3 additions, gently folding with a spatula or mixing on the lowest mixer speed, just until combined. The batter should be thick but pourable.
- Pour half of the batter into the prepared tin. Scatter half of the raspberries on top, gently pressing them into the batter.
- Pour in the remaining batter and arrange the remaining raspberries on top, pressing them down lightly so they are partially submerged in the cake.
- Place the tin in the preheated oven and bake for 40–45 minutes, until the top is golden and a skewer inserted in the centre comes out dry or with a few moist crumbs (not wet batter).
- Remove the cake from the oven and leave it in the tin for 10–15 minutes. Then transfer to a wire rack to cool completely.
- Before serving, dust the top with icing sugar. It’s best to slice the cake once it is completely cold – it will crumble less.
Storage
Store the cooled cake in an airtight container in the fridge for 2–3 days. Bring slices to room temperature before serving, or warm them briefly in a low oven. Individual pieces can also be wrapped and frozen, then thawed at room temperature.
